CrispyCranberryPopovers.jpeg
CrispyCranberryPopovers.jpeg
Crispy Cranberry Popovers
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Recipe - Dearborn Market
CrispyCranberryPopovers.jpeg
Crispy Cranberry Popovers
Prep Time50 Minutes
Servings12
Cook Time50 Minutes
Ingredients
2 cups milk
6 eggs
1⁄2 stick butter, melted
1 tsp salt
2 cups flour
1⁄2 cup dried cranberries
1⁄2 cup Blue Diamond Almonds, honey roasted
Vegetable oil
Directions
  1. Whisk together the eggs, milk, and butter. Then sift in the flour and salt and continue whisking until completely smooth. Cover the batter with plastic wrap and rest for at least 30 minutes.
  2. While the batter rests chop the cranberries and almonds, then preheat the oven to 450 ºF.
  3. Take a muffin tin and pour a tablespoon of vegetable oil into each cup and place into the oven for at least 10 minutes. While the pan preheats, mix the cranberries and almonds into the batter.
  4. Carefully remove the muffin tin from the oven and fill each cup ¾ of the way with batter. Immediately place the muffin tin back into the oven and bake for 20 minutes.
  5. After 20 minutes, reduce the temperature to 325 ºF and bake for another 15 minutes. Do not open the oven at all during the baking process.
  6. Place the popovers into a cooling rack for 5 minutes and serve.
50 minutes
Prep Time
50 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
2 cups milk
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Wholesome Pantry Organic Whole Milk, 64 Fluid ounce
$3.49$0.05/fl oz
6 eggs
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Puglisi's Farm Large Eggs, 18 Each
$2.99$0.17 each
1⁄2 stick butter, melted
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Bowl & Basket Butter Sweet Cream Salted, 16 Ounce
$2.99$0.19/oz
1 tsp salt
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Morton Salt, 26 Ounce
$1.29$0.05/oz
2 cups flour
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Gold Medal All-Purpose Flour, 80 Ounce
$3.29$0.04/oz
1⁄2 cup dried cranberries
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Sargento Gouda Honey Roasted Peanuts and Dried Cranberries, 1.5 Ounce
$3.99$2.66/oz
1⁄2 cup Blue Diamond Almonds, honey roasted
Not Available
Vegetable oil
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Wesson Vegetable Oil, 48 Fluid ounce
$4.69$0.10/fl oz

Directions

  1. Whisk together the eggs, milk, and butter. Then sift in the flour and salt and continue whisking until completely smooth. Cover the batter with plastic wrap and rest for at least 30 minutes.
  2. While the batter rests chop the cranberries and almonds, then preheat the oven to 450 ºF.
  3. Take a muffin tin and pour a tablespoon of vegetable oil into each cup and place into the oven for at least 10 minutes. While the pan preheats, mix the cranberries and almonds into the batter.
  4. Carefully remove the muffin tin from the oven and fill each cup ¾ of the way with batter. Immediately place the muffin tin back into the oven and bake for 20 minutes.
  5. After 20 minutes, reduce the temperature to 325 ºF and bake for another 15 minutes. Do not open the oven at all during the baking process.
  6. Place the popovers into a cooling rack for 5 minutes and serve.